John Lewis JLFSEC612 Bedienungsanleitung PDF herunterladen (Seite 33)

Roasting

• Use heat-resistant ovenware to roast. Refer to

the instructions of the ovenware manufacturer.

• You can roast large roasting joints directly in

the deep pan or on the wire shelf above the

deep pan.

• Put some liquid in the deep pan to prevent the

meat juices or fat from burning on it's surface.

• All types of meat that can be browned or have

crackling can be roasted in the roasting tin

without the lid.

• If necessary, turn the roast after 1/2 to 2/3 of

the cooking time.

• To keep meat more succulent:

– roast lean meat in the roasting tin with the

lid or use roasting bag.

– baste large roasts and poultry with their

juices several times during roasting.

Thermaflow® or Conventional Cooking - Main Oven

Roasting

Food Temperature (°C) Time (min)

Beef / Beef boned 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 minutes over

Mutton / Lamb 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 minutes over

Pork / Veal / Ham 170 - 190 30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 minutes over

Chicken 180 - 200 20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes over

Turkey / Goose 170 - 190 15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7 lb) then 10

minutes per 0.5 kg (1 lb) over 3.5 kg (7 lb)

Duck 180 - 200 25 - 35 minutes per 0.5 kg (1 lb) and 25 - 30 minutes over

Pheasant 170 - 190 35 - 40 minutes per 0.5 kg (1 lb) and 35 - 40 minutes over

Rabbit 170 - 190 20 minutes per 0.5 kg (1 lb) and 20 minutes over

Grilling in general

Warning! Always grill with the

oven door closed.

• Always grill with the maximum

temperature setting.

• Set the shelf into the shelf position as

recommended in the grilling table.

• Always set the deep pan to collect the fat into

the first shelf position.

• Grill only flat pieces of meat or fish.

The grilling area is set in centre of the shelf.

Cooker User Manual 33

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John Lewis JLFSEC612 Bedienungsanleitung Seite 33